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Method

Heat oven to 180C/160C fan/gas 4.
Grease and line bases of 2 x 20cm
sandwich tins with baking parchment.
For the Vanilla & chocolate sponges, mix
all the ingredients, apart from the cocoa,
together with an electric whisk. Scrape
half the mix into a second bowl and
whizz in the cocoa. Scrape into the tins
and bake for 20-25 mins until a skewer
poked in comes out clean.

Repeat step 1 for the Caramel &
caramel-choc sponges, again leaving
cocoa out of the first mixing, then
splitting the mix in half and whizzing the
cocoa into one batch. Cook as above.

While sponges are cooling, melt the
dark and milk chocolate together in a
bowl over a pan of barely simmering
water. Remove from the heat, stir in the
cream and cool or chill until spreadable.

When the sponges are cool, spread
a third of the caramel over the Vanilla
sponge and top with the Caramel sponge.
Spread over another third of the caramel
and top with the Caramel-choc sponge,
then the final third of caramel and top
with the Chocolate sponge (don’t panic
if you mix up the layers, the cake will still
look great when you cut in). Spread the
chocolate icing over the whole cake to
serve. It will keep in a cool place in an
airtight container for up to 3 days.

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Comments, questions and tips

Comments

My two choc layers didn't rise as well as the other two, layer 2 fell to bits when I assembled the cak and the layers were sliding everywhere from the caramel so it looked liked the leaning tower of pisa. Gutted :'(

I am no math whiz. please tell me appropriate U S conversions for this recipe. I am having a tough time finding correct conversions to measuring equivalents I am used to. Can you give me this recipe in cups,ounces etc? I would like to try this recipe. It would be greatly appreciated

Love love love this recipe!! It is simple to make and always turns out great! I've made it for several birthdays and everyone always loves it. I didn't make any adaptations to the recipe and it was very easy to follow. Would definitely recommend this recipe!

This is a seriously good cake! Extremely moist. Made a couple of small changes: only used 3/4 of the caramel, and for the ganache I used a 284ml pot of cream, 200g milk chocolate and 80g dark chocolate, which was perfect and I'll use this ganache for other recipes.

Made this as a 60th Birthday cake for my mother-in-law. Made a slight change to the ganache using less dark chocolate and more milk chocolate to make it more child friendly. Awesome cake, everyone loved it, even people at other tables in the restaurant were commenting on its! Definitely a special occasion cake though as not the healthiest option - you're only 60 once though so was definitely worth it!

Fantastic cake recipe, the quantities listed make a very decent size cake, I would say at least 16 generous servings rather than the 12 suggested in the recipe....and I love cake! The different colour layers look very impressive and it is really easy to make. I would definitely recommend trying it!

Oh My!! Absolutely a 5 Star Cake!
Made this for a colleagues birthday and everyone raved about it, not only does it look impressive with all the layers, it tastes amazing too. Deliciously moist thanks to the Almond Meal and surprisingly not too sweet. I was tempted to add more caramel to the layers but glad I didn't as it really doesn't need it.
I got around 20 pieces from the cake, I forgot to count, so you get many more than the recipe actually says.
One thing I did differently to the recipe was disolved the cocoa powder in a little water before adding it to the vanilla mixture. It worked well so would recommend doing that to anyone thinking of making this. I also did the same as another reviewer and creamed by butter and sugar, added the eggs one at a time then half the flour, yoghurt and rest of flour instead of throwing it all in together.
Yumm yumm yumm, will be making this again for sure.

I made this cake today for fathers day and my family loved it. I
added about 100mls milk coz the batter was quite thick, however..... though the cake was delicious, it was very flaky, lots of crumbs, could it be the milk? Help please

I mnade this for my brother's b-day. His favourite flavors are chocolate and caramel so i though this'd be pretty awesome. IT WAS!
Very sweet and so it lasted a fair while in the fridge but good lord was it tasty.

Made the cake for a birthday cake, but iced it differently. It was delicious. Mixed the caramel into butter icing and used this to cover the cake and then in fondant.
The cake was delcious and very moist. Really lovely recipe.

I made this for my daughters birthday/Easter celebration. It was OK, not great. I think my almonds were not ground enough, because i could clearly see them in final cake. My vanilla cake stuck to pan, even though i greased it, and just fell to pieces....so my cake was only 3 layers. I put in fridge set, and took out just before serving, big mistake, my advice is to pull out of fridge an hour before serving...good but not the wow factor i was hoping for....

I've made this twice for family occasions and it has the wow factor. The family are asking for 'one of your special chocolate cakes for Easter'....this is the sort of recipe that becomes a family heirloom. One note of caution, the first time I made it I put too much cocoa in the dark layer which dried it out a bit, so add it gradually. Its worth the effort

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